Baked Cranberries Buffet Kumquat Marmalade
Baked Cranberries Kumquat Orange
Banana Sorbet Limoncello
Blueberry Sorbet Mint Apple Jelly
Candied Carrots Sugar Free Mint Sauce
Cantelope Sorbet Splenda Measurements
Cole Slaw Sugar Free Blueberry Pie


SPLENDA® Sugar-Free
Yield: 6 half-pint jars

3 cups packed fresh mint leaves of choice
1 tablespoon lemon juice
3 cups organic apple juice
1/3 cup Cr. de Menthe liqueur
1 package Low Sugar SureJell® or Bell® powdered pectin
7 individual packets Splenda®

1. Remove leaves from stems by pulling them off backward away from the root base. Wash well in cold water.
2. Toss with the lemon juice.
3. Pulverize in a food processor or chop fine by hand.
4. Combine with the apple juice in a pot and bring to a boil. Reduce heat to low and cook three minutes longer.
5. Stir in the Cr. de Menthe.
6. Stir in the pectin, a little at a time, to avoid lumps. Bring to a boil, stirring.
7. Add the Splenda® all at once, stirring. Bring to a complete boil. Boil, stirring, exactly 1 minute.
8. Remove from the heat and fill the sterilized jars as directed on the pectin package.

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Food Protection Manager Certification Examination Exp. 9/14/2015